Ingredients for Caramel Topped Ice Cream Dessert
- Sugar Cookies
- ½ cup salted cashews (roughly chopped)
- 4 tablespoons butter (for fudge)
- Vanilla Ice Cream
- Semi Sweet Chocolate Chips
- Powdered Sugar
- Evaporated Milk
- 1 teaspoon vanilla extract
- Pretzel Stick
- Caramel Ice Cream Topping
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How to Make Caramel Topped Ice Cream Dessert
- **Make the Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup melted butter, and 2 tablespoons granulated sugar. Mix well until evenly moistened.
- Press the mixture firmly into the bottom of an ungreased 13x9 inch baking pan.
- Freeze for 10 minutes.
- **Prepare the Ice Cream Layer:** Spread 2 quarts of your favorite ice cream evenly over the frozen crust.
- Cover the pan and freeze until the ice cream is firm (at least 2-3 hours).
- **Make the Caramel Fudge Layer:** In a 2-quart saucepan, combine 1 cup granulated sugar, ½ cup heavy cream, 4 tablespoons butter, and ¼ cup light corn syrup.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
- Reduce heat to medium-low and cook, stirring occasionally, for 5 minutes, or until slightly thickened.
- Remove from heat; stir in 1 teaspoon vanilla extract.
- Let the fudge cool completely before proceeding.
- **Assemble the Dessert:** Pour the cooled caramel fudge evenly over the frozen ice cream layer.
- Freeze until the fudge is set (at least 2-3 hours or overnight).
- **Prepare the Topping:** In a small bowl, combine ½ cup pretzel sticks (roughly crushed) and ½ cup salted cashews (roughly chopped).
- **Serve:** Before serving, let the dessert stand at room temperature for 10-15 minutes to soften slightly.
- Cut into squares and top each serving with about 1 tablespoon of the pretzel-cashew mixture. Drizzle with additional caramel topping if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
123g
Fat
68g
Carbs
17g
